Thursday Thoughts

If you are going to achieve excellence in big things, you develop the habit in little matters. Excellence is not an exception, it is a prevailing attitude.

–Colin Powell

Black Truffle Coconut Sugar Grilled Garlic

I posted a photo of a foil boat full of grilled garlic on my Instagram (@the3LLLs) a couple of weeks ago – but now that I’ve used it nearly 5 million different ways, I thought I’d write a quick post about it.

I don’t know why I don’t grill/bake/roast garlic more, it’s so versatile. The flavor is that of a sweet garlicky roasted flavor, but much more mild that firmer or less cooked garlic. It can take on tastes of additional seasonings or oils, not to mention it has a lot of health benefits. Some can’t tolerate a lot of garlic, (most likely because its high FODMAP), but if you can, get it!

I happened to have the rest of a large bag of peeled garlic in my fridge that I knew I wouldn’t be able to use up before it spoiled, so I threw it on the grill.

Black Truffle Coconut Sugar Grilled Garlic

  • Peeled garlic cloves (not trimmed on the ends)
  • Drizzle black truffle oil
  • Fresh cracked black pepper
  • Raw coconut sugar

Create a foil boat and dump the garlic in, drizzle with the oil, generous fresh ground black pepper and top with raw coconut sugar. I did not mix – thought I’d see what would happen with the heat from the bottom caramelizing the sugar, it was YUMMO. I ate a substantial portion by itself right off the grill, have tossed it into a veggie/egg scramble, smashed it on a burger, tossed it cold into a salad, used it as a [paleo] pizza topping, and smeared it on a baked [paleo] pizza crust.

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Sesame Green Beans with Water Chestnuts

I’m really trying to get back to blogging regularly again. Not only do I miss it, I cook everyday, and a lot of the time it’s a random concoction of real food and ingredients that’s pretty damn tasty! Therefore, I feel the obligation to share since 99% of the time said concoction is super easy. Eating healthy doesn’t need to be difficult or lack flavor.

Water Chestnuts – like them? I love them. Something about that crispy crunch and that they maintain it after being cooked. I also know several people who hate them. Seems to be a love/hate thing. This recipe was inspired by green beans in the fridge and water chestnuts in the pantry (and maybe a recent trip to my favorite gluten free Chinese food restaurant here in San Diego), and rocked!

Sesame Green Beans with Water Chestnuts

  • Green beans
  • 1 can water chestnuts, whole
  • Sesame oil
  • Chili garlic sauce
  • Garlic salt

Place green beans and water chestnuts on baking sheet (I line mine with foil – easy cleaning), add a light drizzle of sesame oil over vegetables, sprinkle with garlic salt and spoonfuls of chili garlic sauce – I was generous for the spice factor. Toss to coat, and roast at 400 degrees until done to your liking. It doesn’t take long at high heat, but I prefer my green beans a little more charred. I took out and tossed in the middle just to stir things up.

Great spicy sesame flavor, and I had the leftovers for dinner last night! Would make a great side dish, but I bet it’d be good as a cold salad too with maybe a fresh drizzle of sesame oil.

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Baked Scallops in Garlic Herb Butter with Smoked Paprika

That sounds kind of like a fancy name, it’s not a fancy recipe. I think many assume that seafood is difficult to cook, but it really isn’t. I’m not sure where this thought or stereotype was founded, but it’s a giant lie. In fact, cooking seafood is about the easiest meal idea I’ve found, unless it’s leftovers from the weekend. Honestly meat is just as “difficult” as seafood. Seriously, so little time required.

I bought some wild caught Mexican baby scallops a couple weeks ago, thawed them, and baked them. Took about 5 minutes!

Baked Scallops in Garlic Herb Butter with Smoked Paprika

  • 16 oz scallops (baby is preferred)
  • 1/2 stick garlic herb butter (I used Kerrygold)
  • Smoked paprika
  • Garlic salt
  • Pepper
  • Onion powder
  • Sea salt
  • Herbs de Provence

Pour the bag of scallops into a colander, rinse, then pat dry. Preheat oven to 350 degrees. Once warm, take an 8×8 glass baking dish with half the stick of garlic herb butter and place it in the oven to warm the dish and melt the butter. Once melted, take the dish out, add scallops, and sprinkle with all seasonings moderately, except for the smoked paprika. Place back in the oven and bake for about 5 minutes – tossing once at about the 3 minute mark. You’ll know if the scallops are over done, as they’re like chewy rubber. Feel free to taste test if you’re fearful, and if they melt in your mouth, they’re done.

I paired the scallops with some roasted vegetables (mushrooms/purple cabbage/red onion/white onion) tossed in black truffle oil and Costoc’s organic salt free 21 seasoning (LOVE THAT STUFF).IMG_9779[1] IMG_9783[1] IMG_9784[1] IMG_9786[1] IMG_9777[1]

Garlic Chili Turkey Meatballs

Super Bowl Sunday, it’s tradition for Seth and I to make a bunch of yummy food and enjoy watching the game together, eating leftovers for the upcoming week – which we haven’t been able to do in several years because of his Sea Duty schedule. In keeping with tradition, with Seth on deployment for this year’s Super Bowl, I decided to make a bunch of yummy appetizer type foods, some old family recipes I paleo-fied and cleaned up the ingredients, and one recipe I created from ingredients I had on hand. I’ll post all of them, but this is the recipe I created, as I’m on a quest to use all food we have in the house, so we don’t have to waste any when we move. Freezer clean-out happening over here.

Garlic Chili Turkey Meatballs

  • 1 lb package ground turkey
  • Diced red onion
  • Sesame seeds
  • Fresh ground black pepper
  • 2 TBSP coconut flour
  • 1 can coconut milk (I use natural value)
  • 1 TBSP coconut oil
  • 1/3 cup garlic chili paste

Mix the ground turkey, diced red onion, sesame seeds, black pepper and coconut flour well with your hands to incorporate all of the ingredients. The texture of the ground turkey I had was a little different and needed something to dry it up a bit, hence the coconut flour. This may be an optional ingredient for you. Once everything is mixed, form into bit size meatballs and place directly into crockpot or slow cooker, turn to high heat and cover. Let the meatballs cook until clear juice is coming out of them, add the coconut milk, coconut oil and garlic chili paste, and reduce to medium heat. Let simmer, stirring occasionally to mix the sauce. People always ask if things I make with coconut milk/oil or flour taste “coco-nutty,” and the answer is always no.

They were really good plain, reheated well, and also very tasty paired with some blue cheese for breakfast one morning!

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